Soups and stews
Okra Stew
A beloved Bamya-style stew with okra, tomatoes, garlic, and cilantro. Simmered with lamb or bone-in meat, finished with pomegranate molasses for a tangy-sweet finish.
Total time30 min
Prep10 min
Cook20 min
Yield2 servings
DifficultyEasy
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Recipe tags
Soups and stewsInternationalGluten freeNut freeEgg free
Ingredients
- Okra
- 1/2 kg lamb meat on the bone (or bone-in meat as available)
- 6 tomatoes
- 1 onion (medium, dried if preferred)
- 1 head of garlic
- A bunch of fresh cilantro
- 1 can tomato sauce or tomato paste
- Hot to taste
- Shoutout to our friend Fatima Zahouy Gamloush for her wonderful recipes as always:
- Fatima Zahoui Gamloush
- Click Fatima’s name to visit her page on our site and enjoy all her delicious recipes
Method
- Chop the garlic, onion, and cilantro and place them in a pot with three tablespoons of vegetable oil, a pinch of salt, a pinch of black pepper, and a pinch of meat seasoning; sauté until close to doneness.
- Add the meat and stir, then cover the pot and watch and stir the meat..
- Okra (fried or not fried according to preference)
- Place the okra over the meat with the diced tomatoes, a can of sauce, and a tablespoon of pomegranate molasses, and cover with hot water...
- When it boils, reduce the heat and simmer for about an hour, taking care not to stir vigorously to preserve the okra’s texture
